Spicing up the lamb burgers in Pitas

A lamb burger recipe sounds pretty fine, not dramatically easy, but neither particularly difficult too. Something a person who has a fetish for non-vegan culinary stuff wouldn’t mind trying once in a while.

The recipe I came across on a television show was a different one though. Till now I was living under an assumption that burger is just served in a pita. But the show broke the confines of my assumptions- the burger is cooked in a pita!

Well that was something never even heard of before, let alone tried. But then, an ardent non-vegan, I had to try that version of lamb burger. I had no reason for doing so, I just had to.

So I hopped into the apron, all geared up to take the challenge. It wasn’t one of the most daunting, time-consuming recipes ever neither was the effort way too draining. The burger baby just demands attention- plenty of it too—to grill it to the right temperature and level in order to bring out the delectable flavour. It’s not difficult though—the pitas need to be just filled and sealed properly. You just need to shift and turn the pitas around in order to prevent them from getting charred. Sprinkle the lamb with coriander and cumin, cinnamon, salt and pepper and cover and chill for at least one hour. 

Prepare the pitas and open one pita one at a time by cutting along the seam, halfway around the perimeter. Spoon-fill into the pitas and spread the veggies till the edges. Grill the pitas until the insides are thoroughly cooked and the bread is crisp.

And believe me, it works. Like wonders.

Cooking burgers in pitas is a delightfully wonderful stuff. The lamb is flavourful and the coriander and cinnamon adds delectability to it. The genius idea can as well be applied to tenderloin steak as well.